Houston Recipes: Cuc Lam’s Vietnamese Shrimp Spring Rolls

Self-taught prepare dinner Cuc Lam 1st obtained the focus of Houston foodies by web hosting pop-ups in her home and at local dining establishments, planning multicultural Asian dishes. That led to her 1st position as chef of Sing, the Heights Malaysian restaurant, now closed.

But Lam is nevertheless cooking, and her new restaurant, a banh mi and espresso shop named Yelo, is opening in Katy in a partnership with Alex Au-Yeung, proprietor of Phat Eatery, the Malaysian street-food stuff restaurant in Katy Asian Town. At Yelo, upcoming door to Phat Eatery, Lam serves typical banh mi and new interpretations such as beef rendang and curry rooster, as nicely as a choose on a French dip produced with beef brisket dipped in pho broth.

Lam, of Chinese and Vietnamese descent, also is versed in shrimp spring rolls. This is her recipe.

8 big shrimp

4 massive eco-friendly leaf lettuce leaves

½ cup bean sprouts

Fresh cilantro, to style

Fresh new mint, to flavor

4 spring roll rice paper sheets (about 8 ½-inch diameter)

Warm h2o (for dipping rice paper)

4-8 cucumber slices (sliced thin, lengthwise about 5 inches extensive)

4 ounces rice vermicelli (cooked, drained, cooled)

Mango/papaya salad (recipe follows)


Boil shrimp in shell until eventually just cooked. Enable to neat, take away shells and slice in half lengthwise. You will have 16 slices of shrimp.

Clean lettuce and herbs and allow to dry.

Fill a shallow bowl with heat water. Dip rice paper in h2o to soften, so full surface area is soaked on all sides. Do this quickly do not soak.

Lay the rice paper on a clean up surface. Place 1 lettuce leaf towards the lessen fifty percent of the rice paper. On best of lettuce area ¼ of bean sprouts, 1 or 2 slices of cucumber, 1 ounce of cooked vermicelli, 1 to 2 tablespoons of mango/papaya salad and leaves of cilantro and mint to style. These stuffing components must be unfold about 5 inches in duration.

Start off folding:

Fold left aspect inward, then correct side. From the bottom commence rolling up. At midway, lay down 4 slices of shrimp. Keep on tucking and rolling up. The shrimp will be seen by means of the paper, so prepare them attractively.

Provide with peanut hoisin sambal.


1 mango

1 papaya

3 tablespoons sugar

3 tablespoons h2o

3 tablespoons white vinegar


Grate or julienne mango and papaya. Toss with each other in a bowl with sugar, h2o and vinegar to build a very simple, slawlike salad. You will have substantially extra than wanted for 4 spring rolls.


1 teaspoon garlic, minced

Far more Details

Yelo 23119 Colonial Parkway, Suite B3, Katy ★ 281-665-8628

1 teaspoon sesame oil

½ cup hoisin sauce

2 tablespoons chunky peanut butter

½ cup coconut soda

1 tablespoon sriracha

1 tablespoon sambal olek (or an additional tablespoon of sriracha)

2 tablespoons black vinegar (white is fine)

Juice of a person little lime

Crushed peanuts


In a pan, sauté garlic in sesame oil around medium heat for 30 seconds. Increase hoisin, peanut butter and coconut soda and stir right until peanut butter is blended in well.

Add sriracha, sambal olek and vinegar and continue on stirring. Flip off warmth and squeeze in lime. Stir, allow to great and put sauce in a bowl. Sprinkle with about 2 tablespoons chopped peanuts. Provide.


Sambal olek is a chili paste that can be discovered at Asian marketplaces. Spring roll rice paper wrappers and coconut soda also can be identified in Asian marketplaces.

Makes 4 spring rolls

From Cuc Lam, executive chef Yelo

Jacqueline M. Faulkner

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